Ingredients

• 8 oz red lentils
• 1 pint water
• 1 tsp chilli powder
• 2 tsp ground coriander
• 1/4 ts tumeric powder
• 1/4 tsp salt
• 1 sprig fresh cilantro chopped
• 4 fresh tomatoes
• 1 onion peeled and chopped
• 2 oz butter
• 1 green chilli, halved and chopped
• 2 stalks swiss chard

Method

Wash lentils in 4-5 changes of water, until water is clear.  Drain.  Add 1 pint water and cover and simmer gently without stirring for 10-15 minutes until lentils are thoroughly cooked through.  Blend with a masher or beat with an egg beater.  Add chilli powder, ground coriander, tumeric, green chilli, salt, fresh coriander and tomatoes.  Cover and simmer for 6-8 minutes.  Remove from heat.  Fry onion and swiss chard in butter and when brown pour over daal.  Garnish with chopped chilli.  Serve with rice or chapati.